Canned zucchini according to this recipe taste like pickled mushrooms. Serve a winter snack with any porridge, potatoes and meat dishes. The more herbs and spices used in cooking, the more fragrant the vegetable snack will be.
Ingredients
- Young zucchini - 1,5 kg
- Carrots - 2 pcs.
- Garlic - 2 cloves
- Dill - 1 bundle
- Parsley - 1 bundle
- Bay leaf - 2 pcs.
- Black Pepper - pinch
- Vegetable oil - 50 ml
- Vinegar (9%) – 50 ml
- Sugar - 2 tbsp.l.
- Salt - 2,5 tsp.
Step-by-step cooking recipe
Wash the zucchini, peel and seeds, cut into cubes. Young zucchini can be pickled without peeling.
Peel the carrots and cut them into cubes or strips.
Chop the garlic, rinse the greens, lightly dry and chop.
Combine the sliced zucchini, carrots, garlic and herbs in a bowl.
Add salt, sugar, bay leaf, black pepper, vegetable oil and vinegar. Mix everything well and leave to marinate for 3 hours at room temperature.
When the vegetables give enough juice, pack the salad in pre-sterilized jars (the bay leaf must be removed beforehand!) and pour over the remaining marinade.
Cover the jars with the blank with sterile lids and send them to be sterilized in a saucepan with water (the water in the pan is “on the shoulders” of cans; the sterilization time of 0.5 l cans is 15 minutes from the moment the water boils in the pan).
After sterilization, roll up the jars, turn them upside down, wrap them up and leave them to cool completely. Transfer the cooled workpiece to a cool, dark place for storage.
